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This is the basic recipe I have been making for bread for years!! I do add eggs, and use different wheat flours, such as spelt, or barley, which gives the bread a depth of flavor. Also, because the whole grains tend to sheer the strands of gluten, and sometimes have a slightly bitter taste, I mix the whole grains with the liquids and yeast, and let it soak for about 30 minutes. This really helps the texture of the bread. If you don’t have honey, and want your bread to brown nicely, add 1/2 a teaspoon of baking soda.Great recipe!!! I have raised a household of healthy kids on this bread. Store bought almost always has unhealthy junk in the mix!!
Hi, Melody! Thanks for leaving a comment. I share your love and appreciation for homemade bread.
Perfect recipe!!! Followed to the “t” and will now make this forever!
Hi, Diane! Thanks for letting me know how much you enjoyed the bread recipe! I’m glad it made it into your forever rotation!
Really nice bread. I subitiute some of the yeast with sourdough starter just for taste and it gave it another dimension of flavor. Really tasty bread even without the sourdough starter. Thanks for the recipe!
Hi, Bader! I’m glad you enjoyed the bread recipe! I’ve made this with starter too, and I love it that way.
How much sourdough starter do you substitute for how much yeast?
Hi, Lorna! That’s a great question. I haven’t experimented with this dough using sour dough starter. I did use biga and in those early tests when I developed the recipe. The biga I make is 250 g water, 250 g bread flour and 2 grams of yeast. I add the whole thing to this recipe when I make it that way. I would assume sourdough starter would respond in the same way. I would try it with 500g grams of sourdough starter and replace all the yeast and some of the milk.
Quite new to bread making. Followed recipe & instructions to the letter. VERY pleased! They look “professionally made”.While the crumb, color & crust were excellent I would like the next batch to be a little more moist and have a bit more flavor. How do I accomplish these goals? More butter?
Hi, Matthew! I’m so glad you liked the bread recipe! You can deepen the flavor by switching the honey for molasses (or even adding a little more honey). You can add additional butter or milk (though just a little bit), blend different flours, sprinkle the top with nuts, seeds or oatmeal. The variations are endless. As you bake bread more often you will get a better feel for the hydration of the dough, and how it reacts in your kitchen environment. Happy baking!
Can I omit the butter? or used same amount of oil instead? Husband avoids lactose! I usually have lactose free milk on hand, which should work–but wondered about the bit of butter.
Hi, Mary — Great question. You can replace the milk with water (or the lactose-free milk) and use lard to replace the butter. My mother in law’s original recipe called for lard or shortening not butter. I assume oil would work as well, I just haven’t tried it. Have fun baking.
I usually sub oil for butter in bread recipes and it’s fine. Use the same quantity. If you omit the fat altogether, the bread will be less tender and rise somewhat less.
This recipe is similar to the bread I have been making for years for my family. I do add 1 egg for each loaf. Also, one thing that makes a huge difference is letting the whole grains soak in the liquid for about 30 minutes. This softens the shards around the whole grains, and helps the rise. I use a mixture of spelt, white whole wheat, and KA whole wheat for my whole grains. If I can find it, I also love to add in barley flour. It has a sweet taste and wonderful aroma.
Hi, Melody! Thanks for the great suggestions! I can’t wait to try them out on a future loaf of bread!
Wonderful texture, easy to make, great instructions! This will be my go to sandwich loaf.
Hi, Bill! Thanks for letting us know how much you liked it. Have a great day!
I made a similar recipe in my bread maker using about half bread flour, half whole wheat, molasses and honey, along with the rest of the ingredients. The recipe was for just whole wheat but I find it’s too dense and doesn’t rise a lot. Delish! The second time I made it, I added 2 1/4 cups of water instead of 1 1/4, my mind was elsewhere. I had soup in my bread maker. So I reset to dough setting, added another 1 1/2 cups all purpose flour and another tsp of yeast. Plopped it in a 9 x 13 inch pan, drizzled it with olive oil, baked it in the oven and it turned out to be a pretty good foccocia.
I can’t wait to try this recipe! It looks delicious! Have you ever tried this in a bread machine for the kneading and first rise?
Hi, Melissa — I haven’t tried it in a bread machine, but I don’t see why it wouldn’t work. Let us know how it turns out!
A quick question – I only have one bread loaf pan. Can I halve the recipe and still have it “perform”? Thanks!
Hi, Megan — I would think so, but you can also freeze the other half to cook at a later date, or refrigerate the other half to bake later or the following day. The instructions for how to do that are in the blog post under: “How to Store and Freeze Bread.” Good luck!